We’re cooking in the wild with Certified Cheese Professional, Amanda B.! Camping doesn’t have to mean eating baked beans out of a can or having a granola bar for every meal. Amanda, cheesemonger and manager of the Franklin location, has opened our eyes to the world of inspired outdoor eating. She fills us in on
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Take a peek at some of the amazing food served up by our catering team at COOK – from the perfect antipasto plate, to our Turkey Braciola, finished up with Panna Cotta Parmigiano lanterns. Plus, plenty more in between. What. a. night. See some serious food pictures below! Emilio Mignucci, third generation owner, along with
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A couple recipes from the evening will be in your hands soon – the Di Bruno Bros. House of Cheese book comes out in just three weeks! Until then, you’ll have to wing it as you crack open your first Hopfish, your first Exit 16 (made with wild rice, and just glorious!). As I read through my hasty tasting notes, a few favorites jumped out. I am writing them here for you – but also to commit them to memory myself, as a summer mantra.
